Tempeh and Spelt Bowl [Vegan]

Tempeh and Spelt Bowl [Vegan]

Support OneGreenPlanet

Being publicly-funded gives us a greater chance to continue providing you with high quality content. Please support us!

Processing ...

USD

Stripe Payments requires Javascript to be supported by the browser in order to operate.

These bowls are all things fall: roasted root vegetables, earthy grains, maple dressing, and, my favorite component, tempeh infused with apple cider and Dijon mustard. Using cider as a marinade is both a seasonal touch and a great way to add sweetness to the tempeh without making it overly syrupy. As for the root vegetables, use a mixture of whichever types you like: parsnips, carrots, beets, rutabagas, onion, sweet potatoes, or celery root. Winter squashes, such as butternut or kabocha, also work well here.

Ingredients

For the Tempeh:

For the Roasted Root Vegetables:

2 pounds root vegetables, peeled if need be and cut into 1-inch pieces

2 tablespoons neutral vegetable oil

8 sprigs thyme

8 sprigs rosemary

Coarse salt and freshly ground black pepper

For the Bowl:

4 cups firmly packed baby kale, spinach, or arugula

1⁄2 cup Maple Mustard Dressing (see recipe below)

For the Maple Mustard Dressing:

2 tablespoons olive oil or tahini

1 tablespoon maple syrup

1 tablespoon Dijon mustard

1 tablespoon tamari or Bragg Liquid Aminos

1 tablespoon apple cider vinegar

1tablespoon balsamic vinegar

1 1⁄2 tablespoons nutritional yeast

1 to 2 tablespoons warm water, if needed

Advertisement

Preparation

For the Bowl:

Preheat the oven to 400°F, oil a 9-inch square baking pan, and line a rimmed baking sheet with parchment paper. Cook the spelt or other grain as directed.

Meanwhile, prepare the tempeh. Put the strips in the oiled pan. In a small bowl or measuring cup, whisk together the cider, mustard, tamari, and garlic. Pour the mixture over the tempeh and cover the pan with foil.

To cook the root vegetables, put them in a large bowl, drizzle with the oil, and toss until evenly coated.Spread them evenly on the lined baking sheet (you may need two baking sheets) and nestle the herb sprigs among them. Sprinkle generously with salt and pepper.

Bake both the tempeh and the root vegetables for 25 minutes. Remove the foil from the tempeh and stir the vegetables well, then bake for another 20 minutes or so, until the tempeh is browning and the vegetables are tender; there will be some marinade left in the tempeh pan, but it should have thickened up considerably. If it hasn’t, bake the tempeh for 5 to 10 more minutes.

To serve, divide the greens among four bowls and top each with one-quarter of the grain, tempeh, and root vegetables. Drizzle with the dressing and serve right away.